A Wonderful Preserved Meyer Lemon Recipe

While many a Southern Californian accepts the mild, sunless winter with weighty trepidation, there’s one couple, the Griswolds, who revel in the arrival of a substitute yellow ray. What is it?  Nothing more than the aura of gorgeously ripe Meyer Lemons that surround their sweet seaside abode.

Cuisine lovers themselves, the Griswolds traditionally pull the 40+ pounds of Citrus each year, preserving the perfume-laden Lemons for use in Tagines (Stews), Salads and various Savory stews/dishes. And after a long weekend dedicated to jars, acid and salt, I sit idly by and wait to receive one of these beautiful tokens of friendship. (This past year’s Jar was shared with many of you as they were used in the Lacinto Kale Salad served at the Friend’s Cook at Canele night).

However, this year, the Griswolds said, “Forget it,” to doing our Preserving (Dirty) Work. They decided enough was enough.  It was time for them to show us how to make our own.  The result – Who knew it could be so simple?

PRESERVED MEYER LEMONS RECIPE

Ingredients + Notes

• While I preserve Meyer Lemons sans fixings – feel free to experiment.
Cinnamon Sticks; Dried Chilis; Dried Bay Leaf; Star Anise; Clove; Pepper Corn; Whole Coriander are all welcomed additions.
• 16 Ounce Ball Jars *You can also use 32oz jars – just double the recipe*
• 4 Lemons per Jar + additional Lemon for juice = 5 Meyer Lemons Total per Jar *You may need more or less lemons depending on their size.  Just think – you want as little oxygen as possible in the jar to avoid the possibility of spoilage*
•  Box of Kosher Salt
•  A Sharpie to scribe the date on top of the lid.
•  A Pestle/Bat Shaped Stick

Directions

•  Step 1:  Begin by sterilizing your jars.  Rinse well and arrange jars open side up on a deep tray.  Do not let the sides of the jars touch the tray.  Place tray in preheated 175F degree oven for 25 minutes.

•  Step 2:  Make sure that all of your lemons have had their skins sufficiently scrubbed clean.

•  Step 3:  Take the fifth lemon and squeeze it for juice.  Place liquid in a container preferably with pourable lip.  Set aside.

•  Step 4:  Take one jar and line the base with a 1/4 inch of Kosher Salt.

•  Step 5:  Important Take the first lemon and slice it 3/4 of the way from “nip” (the pointy end) to “bum” (the flatter end).

••Step 6 +7••

•  Step 6:  Holding the lemon with one hand at it’s base with your thumb in one side of the cut (see photo above), use your other hand to pour a hefty amount of salt in the lemon’s crevices.

•  Step 7:  Place lemon (nip side down) in the open face of the jar.  Using the Pestle, slowly push the lemon into the jar.  Some of the lemons are wider than others – but slow force will eventually get the lemon in there.  Once it’s in the jar, use pressure to compress the lemon further.

•  Step 8:  Repeat step 5 – 8 with the remaining 3 lemons.  By this time, the lemons should be close to where the top of the jar ends (and the screw top part of the jar begins).  If you are using smaller Meyer Lemons, you may need to add an extra one – similar to the 4 before it.

•  Step 9:  Use the set aside Lemon Juice and add a 1/4″ of lemon juice to top it off.

•  Step 10:  Place the lid on the Jar — Tighten it –and shake!

•  Step 11:  With your Sharpie, write the date.  While David Lebovitz says they’re ready in a month, I find them to be a bit mild – and enjoy their more powerful flavor after they’ve been preserving for 2 months.

•  Step 12  For the next 5 days, shake 2 to three times a day to disperse the salt throughout.  After the 5-day period, the liquid should appear cloudy; The Lemon skins should appear relax; And the salt granules should have melded into the liquid.

•  Step 13:  After the 5 days, you can leave the Jars on a shelf or in a cool place.  There’s no need to refrigerate.

•  Step 14:  After 1-2 months, they’re ready!  Remove a piece of the lemon (removing the skins) and use as directed.

•  Step 15:  Once you open the jar, place it in the refrigerator for safekeeping/future use.  If you think you’ll slowly use the Lemons – or will not use them for some time – add a layer of Olive Oil to the top of the Preserved Lemons.  This will act as an added barrier between the air and your delicious product.

Enjoy!

I was trying to write 1/10/2010….Yeah I know.